Collection: Carbon

Carbon steel is the traditional steel of Japanese knives. It takes the keenest edge of all and is a joy to sharpen. In return it needs care: wipe it dry while cooking, wash and dry it straight after, and it will slowly build a grey-blue patina that protects the steel.

Most of our carbon knives use White (Shirogami) or Blue (Aogami) steel. Read White steel vs Blue steel to choose between them, and our knife care guide for the routine.